Thai Curry Beef
Wake up your taste buds with this delicious Thai curry beef dish.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: Thai Curry Beef Recipe
Servings: 4 servings
Calories: 350kcal
Author: The Beef Checkoff
- 3 Omaha Steaks Butcher's Cut Top Sirloin Steaks
- 4 to 5 teaspoons Thai red curry paste, divided
- 1 cup unsweetened coconut milk
- 1 tablespoon vegetable oil
- 6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
- Hot cooked rice (optional)
Cut top sirloin beef in half lengthwise , then crosswise into 1/8 to 1/4-inch- thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
Heat oil in large nonstick skillet over medium-high heat until hot. Add half of beef strips and stir-fry 1 to 3 minutes or until outside surface of beef is no long pink (do not overcook). Remove from skillet and repeat with remaining beef. Season to taste with salt and keep warm.
Pour coconut milk mixture into same skillet and bring to a boil. Reduce heat and simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend and bring to a boil. Reduce heat, cover, and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Return beef to skillet, cook, and stir until beef is heated through, about 1 minute. Serve over rice, if desired.
Calories: 350kcal | Carbohydrates: 13g | Protein: 27g | Cholesterol: 50mg | Sodium: 340mg | Fiber: 2g